Barbecued octopus with coriander and sweet chilli glaze
7
Points®
Total time: 40 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Fire up the barbeque and enjoy all the flavours these ocean morsels offer
Ingredients
Octopus
1000 g, (baby), cleaned
Sweet chilli sauce
½ cup(s), (125ml)
Lime juice
2 tbs
Reduced salt soy sauce
1 tbs
Oil spray
1 x 3 second spray(s)
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, grated
Fresh coriander
1½ tbs, finely chopped
Unsalted roasted cashew nuts
40 g, finely chopped
Instructions
1
Place octopus in a large saucepan of boiling water and cook for 1–2 minutes or until almost cooked through. Drain, then refresh octopus under cold water.
2
Place 1/3 cup (80ml) sweet chilli sauce, juice, soy sauce, garlic and ginger in a large bowl. Add octopus, turning to coat. Stand for 15 minutes. Combine remaining chilli sauce and 2 teaspoons water in a small bowl.
3
Lightly spray a barbecue or chargrill pan with oil and heat over medium-high heat. Remove octopus from marinade and cook for 2–3 minutes or until tentacles are charred. Transfer to a serving platter and sprinkle with coriander and cashews. Drizzle over chilli sauce mix and serve with rice.
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